Prep Time7 mins
Cook Time1 d
Serv­ings: 4
Author: Guy Fieri


  • 12 medi­um head napa cab­bage uncored, rough­ly chopped
  • 1 Tbsp kosher salt
  • 1 cup car­rot juli­enned, match­stick size
  • 1 cup daikon radish juli­enned, match­stick size
  • 2 green onions split in half, cut in 2″ sections
  • 34 cup tamari soy sauce
  • 12 cup water
  • 14 cup apple cider vinegar
  • 2 Tbsp minced gar­lic
  • 1 Tbsp hon­ey
  • 4 dry hot chile pep­pers split length­wise, seeds removed


  • In a colan­der in the sink, sprin­kle cab­bage with salt and toss to com­bine. Let sit about 1 12 hours or until cab­bage wilts. Rinse sev­er­al times with cold water and drain well. Squeeze out any excess water. Com­bine cab­bage with car­rots, radish and green onions. In a small bowl, mix togeth­er soy sauce, water, vine­gar, gar­lic, hon­ey and chile pep­pers. Place cab­bage mix­ture in a clean glass jar or glass bowl (about 1 quart or larg­er). Pour liq­uid over cab­bage and place in refrig­er­a­tor or cool dark place for 24 hours.
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Mary Casanova
6 years ago

I’m thrilled to see this recipe here! Our daugh­ter-in-law is from Seoul, where our fam­i­ly went to cel­e­brate a tra­di­tion­al Kore­an wed­ding not long ago. Ever since, I find myself crav­ing kim­chi, buy­ing it, and con­sum­ing it. Now I have a can-do recipe for mak­ing it myself. I notice there is no fish sauce in this recipe, but that’s okay.

How fit­ting to have this recipe post­ed at the same time Lin­da Sue Park’s new pic­ture book is fea­tured on Bookol­o­gy! Smart!

Mary Casano­va